Melon Carpaccio Salad with Prosciutto and Passion Fruit Vinaigrette by @hervecuisine

≈ 25 min

4 servings

🍈

1 medium melon (about 1 kg)

Melon

🥓

100 g

Prosciutto

🥜

30 g

Pistachios

🥜

20 g

Pine nuts

🌿

10 g

Basil

🌿

10 g

Mint

🌿

5 g

Tarragon

🌿

6 g

Chives

🍎

40 g pulp

Passion fruit

🫒

45 ml

Olive oil

🍋

15 ml

Lemon juice

🧂

1.5 g

Fleur de sel

⚫

1 g

Black pepper

  1. Toast
    • pistachios
    • pine nuts

    Toast the pistachios and pine nuts in a dry small frying pan over medium heat until fragrant and lightly golden, about 3 to 5 minutes.

  2. Slice
    • melon
    • vegetables

    Remove the seeds and rind from the melon. Slice the melon into very thin ribbons with a mandoline slicer or vegetable peeler.

  3. Halve
    • passion fruit
    • extra virgin olive oil
    • lemon juice

    Halve the passion fruit and scoop the pulp into a mixing bowl. Whisk in the extra virgin olive oil and lemon juice.

  4. Season
    • fleur de sel

    Season the vinaigrette with fleur de sel and freshly ground black pepper. Whisk until combined.

  5. Arrange
    • melon
    • prosciutto

    Arrange the melon ribbons loosely across a serving platter. Drape the prosciutto between the melon ribbons.

  6. Add
    • pistachios
    • pine nuts
    • fresh basil

    Scatter the toasted pistachios and pine nuts over the platter. Add the fresh basil, fresh mint, fresh tarragon, and fresh chives.

  7. Drizzle
    • passion fruit
    • extra virgin olive oil
    • lemon juice

    Drizzle the passion fruit vinaigrette over the salad. Serve immediately while the nuts remain crunchy.

Melon Carpaccio Salad with Prosciutto and Passion Fruit Vinaigrette by @hervecuisine

≈ 25 min

4 servings

🍈

1 medium melon (about 1 kg)

Melon

🥓

100 g

Prosciutto

🥜

30 g

Pistachios

🥜

20 g

Pine nuts

🌿

10 g

Basil

🌿

10 g

Mint

🌿

5 g

Tarragon

🌿

6 g

Chives

🍎

40 g pulp

Passion fruit

🫒

45 ml

Olive oil

🍋

15 ml

Lemon juice

🧂

1.5 g

Fleur de sel

⚫

1 g

Black pepper

Preparation Steps

  1. Step 1/7

    Toast the pistachios and pine nuts in a dry small frying pan over medium heat until fragrant and lightly golden, about 3 to 5 minutes.

    🥜pistachios
    🥜pine nuts
    🍳small frying pan
    🔪chef's knife
    🪵cutting board

  2. Step 2/7

    Remove the seeds and rind from the melon. Slice the melon into very thin ribbons with a mandoline slicer or vegetable peeler.

    🍈melon
    🔪mandoline slicer
    🔪vegetable peeler
    🪵cutting board

  3. Step 3/7

    Halve the passion fruit and scoop the pulp into a mixing bowl. Whisk in the extra virgin olive oil and lemon juice.

    🍎passion fruit
    🫒extra virgin olive oil
    🍋lemon juice
    🥣mixing bowl
    🥄whisk
    🔪chef's knife

  4. Step 4/7

    Season the vinaigrette with fleur de sel and freshly ground black pepper. Whisk until combined.

    🧂fleur de sel
    ⚫freshly ground black pepper
    🥣mixing bowl
    🥄whisk

  5. Step 5/7

    Arrange the melon ribbons loosely across a serving platter. Drape the prosciutto between the melon ribbons.

    🍈melon
    🥓prosciutto
    🍽️serving platter

  6. Step 6/7

    Scatter the toasted pistachios and pine nuts over the platter. Add the fresh basil, fresh mint, fresh tarragon, and fresh chives.

    🥜pistachios
    🥜pine nuts
    🌿fresh basil
    🌿fresh mint
    🌿fresh tarragon
    🧅fresh chives
    🍽️serving platter

  7. Step 7/7

    Drizzle the passion fruit vinaigrette over the salad. Serve immediately while the nuts remain crunchy.

    🍎passion fruit
    🫒extra virgin olive oil
    🍋lemon juice
    🧂fleur de sel
    ⚫freshly ground black pepper
    🍽️serving platter

Composition

Ingredients

Types

Fruit, Meat, Cured meat, Nuts, Seeds, Fruit juice, Seasoning

Ingredients

Melon, Prosciutto, Pistachios, Pine nuts, Basil, Mint, Tarragon, Chives, Passion fruit, Olive oil, Lemon juice, Fleur de sel, Black pepper

Notes

Melon (sliced very thinly on a mandoline or with a peeler, into a chiffonade), Prosciutto (cured raw ham), Pistachios (for crunch), Pine nuts (grilled/toasted, for crunch), Basil (part of the fresh herb mix), Mint (part of the fresh herb mix), Tarragon (part of the fresh herb mix), Chives (part of the fresh herb mix), Passion fruit (for the vinaigrette), Olive oil (for the vinaigrette), Lemon juice (for the vinaigrette), Fleur de sel (for the vinaigrette), Black pepper (freshly ground, for the vinaigrette)

Allergens

Tree nuts

Dietetics

Dietary regimen

Gluten-free, Low carb, Mediterranean diet, Pescatarian-free

Calories

255 kcal

Macro nutrients

Protein: 10g, Fat: 18g, Carbohydrates: 17g, Fiber: 2.5g, Sugars: 14g

Nutritional Information

Minerals

Potassium: 510mg, Sodium: 620mg, Iron: 1.8mg

Vitamins

Vitamin C: 48mg, Vitamin A: 240µg, Vitamin K: 28µg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

mandoline slicer, vegetable peeler, mixing bowl, whisk, small frying pan, serving platter, cutting board, chef's knife

Appliances

to inform

Type

Type

Type Of Dish

Salad, Starter

Occasions

Summer lunch, Dinner party, Aperitif, Warm weather meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Tender, Juicy, Crunchy, Silky

Flavors

Sweet, Salty, Tart, Herbaceous, Nutty, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after dressing,Do not leave out in hot weather), fridge : 1440 min (Store in an airtight container,Keep the vinaigrette separate when possible,Add nuts just before serving), freezer : (Not recommended because melon becomes watery and loses texture)